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Cheesy Cauliflower Soup
Course
Soup
Keyword
Soup
Prep Time
15
minutes
minutes
Cook Time
10
minutes
minutes
Servings
6
Calories
481
kcal
Ingredients
4
tbsp
Butter
1
cup
Finely diced onion
3
tbsp
Flour
3 to 4
cups
Chicken stock or vegetable stock
1
pound
Cauliflower florets, fresh or frozen
1
tsp
Salt
1
tsp
Dry mustard
1/4
cup
Dry white wine
1 1/2
cups
Heavy cream
2
cups
Shredded sharp cheddar cheese, plus extra for garnish
3
Scallions
chopped
1
cup
Croutons
Instructions
In a large soup pan, cook the onions in the butter until they start to get soft.
Stir in the flour. Cook a minute or two, stirring constantly.
Add 3 cups chicken stock, cauliflower, salt, mustard and wine.
Bring to a boil, whisking often.
Turn down heat and let the soup simmer for 5 to 10 minutes, or until the cauliflower is very soft.
Puree the mixture using a hand blender, or let cool a bit and puree in a blender.
Return the soup to the pot. Stir in cream. Heat until just warm. Don’t boil.
Stir in the cheese a handful at a time.
If soup is too thick, add a bit more chicken stock.
Serve the soup in bowls with a little extra cheese, some scallions and croutons on top if you like.
Nutrition
Calories:
481
kcal
|
Carbohydrates:
21
g
|
Protein:
17
g
|
Fat:
37
g
|
Saturated Fat:
22
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
9
g
|
Cholesterol:
110
mg
|
Sodium:
892
mg
|
Potassium:
526
mg
|
Fiber:
3
g
|
Sugar:
7
g
|
Vitamin A:
1333
IU
|
Vitamin C:
40
mg
|
Calcium:
354
mg
|
Iron:
1
mg